MAPLE SAGE BACON-WRAPPED TURKEY BREAST WITH STUFFING CROUTONS
Provided by Katie Lee Biegel
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Line a sheet pan with parchment paper. Spray the parchment paper with cooking spray. Shingle the bacon strips side-by-side on the parchment paper, allowing the edges to overlap slightly. Refrigerate until ready to use.
- Butter each side of the bread slices, using 2 tablespoons butter in total. Place the bread in a 9-by-13-inch baking dish. Set aside.
- Mix the remaining 4 tablespoons butter with the sage, maple syrup, salt, garlic powder, onion powder and pepper in a bowl. Use your fingers, and a knife, if necessary, to make a pocket between the meat and the skin of the turkey. Rub the butter under the skin in an even layer. Place the sheet pan with the bacon on a work surface, then lay the turkey skin-side down on the bacon. Wrap the bacon around the turkey by lifting the parchment and pressing the bacon against it to secure. Place the turkey skin-side up on top of the bread and lift away the parchment.
- Roast until the internal temperature reaches 165 degrees F, 1 1/2 to 2 hours. Let rest for 30 minutes before slicing. Quarter the stuffing croutons before serving. Serve warm.
MAPLE GLAZED TURKEY ROAST
A great way to make make a flavorful turkey roast for any night of the week. It's also great when you're having just a handful of people for Thanksgiving.
Provided by Michelle Berger
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 325 degrees F (165 degrees C).
- Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and discard gravy packet, if any). Rinse the turkey, and pat dry with paper towels.
- Mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. Brush the syrup mixture all over the turkey roast.
- Place the roast, skin side up, on a baking rack set in a roasting pan. Roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C). Roasting time is about 1 1/2 hours. Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 32.9 g, Cholesterol 120.2 mg, Fat 5.9 g, Fiber 0.3 g, Protein 40.1 g, SaturatedFat 1.8 g, Sodium 1734.3 mg, Sugar 15.8 g
SWEET POTATO STUFFING
Mom likes to make sure there will be enough stuffing to satisfy our large family. For our holiday gatherings, she slow-cooks this tasty sweet potato dressing in addition to the traditional stuffing cooked inside the turkey. -Kelly Pollock, London, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 4h15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a 6-qt. stockpot, heat butter over medium-high heat; saute celery and onion until tender. Stir in broth and seasonings. Stir in remaining ingredients., Transfer to a greased 3-qt. slow cooker. Cook, covered, on low until heated through, about 4 hours.
Nutrition Facts : Calories 212 calories, Fat 8g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 459mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
MAPLE ROAST TURKEY AND GRAVY
A New England style turkey with maple syrup. It makes for a mellow Thanksgiving dinner. Try stuffing it with Cranberry, Sausage and Apple Stuffing. If fresh marjoram is unavailable, 2 teaspoons of dried marjoram may be substituted.
Provided by Ibby
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h30m
Yield 20
Number Of Ingredients 16
Steps:
- Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
- Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
- Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
- Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
- Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
- To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.
Nutrition Facts : Calories 584 calories, Carbohydrate 10.5 g, Cholesterol 206.4 mg, Fat 29.3 g, Fiber 0.6 g, Protein 65 g, SaturatedFat 10.9 g, Sodium 313.6 mg, Sugar 7.5 g
SPICE-RUBBED TURKEY BREAST WITH SWEET POTATOES
Here's a simple twist on classic Thanksgiving turkey. Boneless turkey breasts are rubbed with crushed rosemary, sweet paprika, and lime juice for a flavorful meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 1h20m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In a small bowl, mix rosemary, paprika, 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, lime juice, and 4 teaspoons oil; rub all over turkey. Leaving space between them, place both halves in the center of a large rimmed baking sheet.
- Brush cut sides of sweet potatoes with remaining 2 teaspoons oil; place, cut side down, on sheet with turkey. Roast until an instant-read thermometer inserted in the center of each breast half registers 160 degrees, about 50 minutes (potatoes should be tender). Let stand 10 minutes, loosely tented with aluminum foil to keep warm (temperature will rise by 5 degrees).
- Cut one breast half into thick slices (reserve remaining turkey; see step 4). Cut potato halves into wedges. Transfer turkey slices and potatoes to a serving platter, drizzling turkey with any juices from baking sheet. (Optional: Serve with Sauteed Escarole.)
- Cool remaining turkey completely. Divide leftovers evenly between 2 airtight containers, or wrap in plastic, and refrigerate.
Nutrition Facts : Calories 278 g, Fat 3 g, Fiber 3 g, Protein 37 g
ROASTED MAPLE RUM TURKEY BREAST WITH SWEET POTATO STUFFING
Craving a Thanksgiving-style dinner? Try this recipe to get all of the Turkey Day flavors you want, without all of the work (or calories!)
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h15m
Yield 10
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. On ungreased large cookie sheet with sides, place bread cubes. Bake 15 minutes, stirring once, until light golden brown.
- Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion and celery in oil 4 to 5 minutes, stirring frequently, until crisp-tender. In large bowl, toss onion mixture, toasted bread cubes and remaining stuffing ingredients until well mixed. Spoon into baking dish.
- Place turkey breast, skin side up, on top of stuffing in center of baking dish. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Cover stuffing with 2 pieces of foil, leaving turkey uncovered. Roast 1 hour.
- In 1-quart saucepan, heat syrup, rum and 1/4 teaspoon salt to boiling; do not stir. Boil uncovered 3 to 4 minutes or until mixture coats and runs off spoon.
- Brush turkey with half of the glaze. Roast 30 minutes. Brush with remaining glaze. Roast 15 to 45 minutes longer or until thermometer reads at least 165°F. Transfer turkey to serving platter; tent with foil. Let stand 15 minutes for easier carving. Meanwhile, stir stuffing; bake uncovered 15 to 20 minutes longer.
Nutrition Facts : Calories 320, Carbohydrate 29 g, Cholesterol 105 mg, Fiber 3 g, Protein 41 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 14 g, TransFat 0 g
MAPLE-ROASTED TURKEY WITH SAGE BUTTER
Provided by Tyler Florence
Categories main-dish
Time 3h50m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F and remove the top rack of the oven.
- Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.
- Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminum foil, and place in the oven.
- In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with gravy.
MAPLE RUM SWEET POTATOES
Make and share this Maple Rum Sweet Potatoes recipe from Food.com.
Provided by Heart N Soul
Categories Low Protein
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In sauce pan, melt butter then stir in rum maple syrup. Bring to a boil, reduce heat and simmer 5 minutes; set aside.
- Place sweet potato cubes in baking dish. Drizzle with oil and sprinkle with salt and pepper. Toss to coat. Bake 20-25 minutes or until tender.
- Pour rum maple mixture over sweet potatoes and return to oven for 10-12 minutes.
Nutrition Facts : Calories 405.4, Fat 12.4, SaturatedFat 5.5, Cholesterol 20.3, Sodium 202.6, Carbohydrate 71.3, Fiber 8, Sugar 27.1, Protein 4.2
MAPLE APPLE ROASTED TURKEY
Sweet, juicy, delicious maple apple roast turkey. This has become a family tradition since the recipe has become so popular in our household. The gravy works great on the turkey and stuffing along with mashed potatoes if desired.
Provided by papurdawl
Categories Whole Turkey
Time 3h15m
Yield 16 lb approx 10 servings, 1 serving(s)
Number Of Ingredients 18
Steps:
- Turkey must be thoroughly thawed with neck and giblets removed.
- Wash cavities well with cold water. Pat dry.
- In a saucepan combine of the apple juice, maple syrup, and apple brandy and bring to a boil over medium heat. Continue cooking until reduced to ½ cup, them remove pan from heat. Stir in 1 tablespoon thyme, 1 tablespoon marjoram, and lemon zest. Stir in ¾ cup of butter until melted, and season with salt and pepper. Cover and refrigerate until cold.
- Place turkey in a large roasting pan and preheat oven to 375 degrees. Place rack in lower third position of oven.
- Gently loosen the turkey skin on the breast by sliding your hands between the skin and the bird. Insert ½ cup of butter between the skin and the breast of turkey.
- In a bowl toss together chopped celery, chopped apple, carrot, garlic powder and salt and pepper. Fill up the turkey cavity and use the left overs to arrange around and on the bottom of the roasting pan with chicken broth.
- Place the giblets and neck in the bottom of roasting pan.
- Pour apple juice maple mix inside the turkey cavity and outside the turkey. Leave 2 cups of broth in pan.
- Roast turkey for 30 minutes in preheated oven. Reduce oven temperature to 350°F Cover entire turkey loosely with foil. Continue roasting for about 3 hours or until turkey thermometer reads 175-180°F in thighs. Baste often.
- Transfer turkey to platter, and let stand for 30 minutes.
- Stir turkey juices into a large measuring cop, them remove any access fat. Add enough chicken broth to pan juices to measure approximately 3 cups. Transfer liquid to a saucepan, and bring to boil. Add 1/4 cup of flour until smooth. Whisk flout and butter mixture into broth mixture. Stir remaining thyme and bay leaf. Boil until reduced to sauce consistency for about 10 minutes Season with salt and pepper to taste.
Nutrition Facts : Calories 11670.9, Fat 662.8, SaturatedFat 267.4, Cholesterol 4222.2, Sodium 7611.9, Carbohydrate 254, Fiber 20.7, Sugar 174.1, Protein 1112.9
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